This recipe goes with: Farro Salad Lunch Box Ingredients 4 cups water 1 cup halved haricots verts or green beans 2 tablespoons red wine vinegar 1 1/2 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 (8.5-oz.) pkg. precooked farro (2 cups) 2 cups thinly sliced lacinato […]
Cutting fish into escalopes (thin slices)—as the famous Troisgros restaurant family in France does—facilitates fast cooking and delicate searing. Serve with sautéed veggies such as Soy-Glazed Vegetables (find this recipe and other recipes here). Use white pepper on the fish for an earthy flavor with less heat. Black pepper adds specks of color and a hotter […]
Sautéed lemon slices intensify the flavors of the pan sauce and make a beautiful garnish. Cook the orzo while you bread the chicken; while the chicken cooks, spread the orzo on a baking sheet to cool and to keep the grains from sticking together. Ingredients 1 cup uncooked whole-wheat orzo 3 tablespoons lemon juice, divided […]
This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red […]
Ingredients 1 (6-oz.) sweet potato, halved lengthwise and thinly sliced 1/4 cup olive oil, divided 1 (1-lb.) pork tenderloin, trimmed and cut into 1/2-in.-thick slices 1/2 teaspoon kosher salt, divided 1/2 teaspoon black pepper 1/2 cup hard apple cider or regular cider 2 tablespoons grainy mustard 2 tablespoons Dijon mustard 2 tablespoons unsalted butter 2 […]
This heaped platter wouldn’t be out of place at a picnic on a hot day, but it’s so satisfying on winter nights, too. The shrimp picks up plenty of acid and heat with a gentle pickle of citrus, crushed red pepper, and garlic. The warm potatoes, crunchy fennel, and celery slices make it a meal. […]
This one-pan meal is a crowd-pleaser and testament to how 4 ingredients can come together to form a supremely satisfying dish, ready in a flash. We use an old-school cooking trick here and broil the steak directly over the veggies so the meat juices baste them as they caramelize. If you can’t find flat iron, […]
An herb- and chile-packed chimichurri sauce makes this meat-and-potatoes main vibrant and exciting. Double the mixture, and spoon over grilled steak or fish on another night. Use your microwave to jumpstart the potatoes, then crisp them up in the drippings from the cooked chicken thighs for maximum flavor. Fresno chiles have a medium heat, just […]
The classic Italian salad gets a kick of creamy comfort in this deliciously light hybrid recipe. Ingredients 2 cups grape tomatoes, halved 4 teaspoons extra-virgin olive oil, divided 6 ounces uncooked penne 2 teaspoons minced garlic 5 teaspoons all-purpose flour 1 3/4 cups 1% low-fat milk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black […]
Here’s a sauce so good you’ll want to eat it by the spoonful. Make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese. Ingredients 3 cups cubed peeled butternut squash 1 cup plus 1 tablespoon organic vegetable broth, divided 1 cup fat-free milk […]